It’s 2013. And January. You know what that means, we are healthy and active. People want to “change.” You know what never changes? My love for chocolate chip cookies.
Chocolate chip cookies are so special to me. So special that I eat them raw and cooked, almost on a daily basis. Well, at least in some form.
The smooth creamy chocolate chips, chewy-ness of the middle, crunch of the outside. The versatility of eating them. Whether you eat a plain chocolate chip cookie, one stuffed with Oreo’s, served warm with ice cream… the options are endless.
A chocolate chip cookie makes life better. End of story.
You will love this recipe. Crunchy edge, chewy insides this cookie is perfect. And the best part? This recipe makes TONS of dough for freezing so you can pop some cookies in the oven in an instant!Print
- `1 cup unsalted butter, softened
- 1 cup Crisco vegetable shortening
- 1 1/2 cups granulated sugar
- 1 1/2 cups light brown sugar
- 3 eggs, at room temp.
- 1 tbsp pure vanilla extract
- 5 3/4 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp salt
- 4 cups chocolate chips (I always prefer milk chocolate)
- In the bowl of an electric mixer combine butter, shortening, and sugars. Mix for 2 minutes. Add in eggs and vanilla and mix for another 3 minutes on medium speed.
- In a large bowl whisk together the flour, baking soda and salt.
- Mix the flour mixture in 3 portions into the butter mixture.
- Fold in chocolate chips.
- Now chill the dough you want to use and wrap and freeze the rest of the dough.
- Take a sheet of wax paper and place a big dollop of cookie dough on top, form the dough into a log and roll in wax paper. Then I wrap in plastic wrap and place in a ziploc bag.
- Once the dough has chilled for an hour preheat oven to 350F and line a cookie sheet with a silpat (affiliate link) liner.
- Scoop the cookie dough into small scoops and bake for 9 minutes or until golden brown. * I always take cookies out just before they look done so the finish cooking on the sheet when they are cooling*